Shrimp Boil with Corn and Potatoes

Other Fast Without Oil Published April 11, 2026

A proper Southern shrimp boil is one of the most satisfying one-pot meals in American cooking, and it requires absolutely no oil. Everything goes into a single pot of aggressively seasoned boiling water — potatoes first, then corn, then the shrimp for a bare three minutes at the end. You dump the whole thing onto a newspaper-covered table and eat with your hands. It is communal, messy, and deeply satisfying.

Shellfish — shrimp, crab, mussels, all invertebrates — are permitted on every fasting day in the Orthodox calendar. This is not a loophole or a technicality. The distinction between vertebrate fish and invertebrate shellfish has been consistently maintained across all Orthodox traditions. A shrimp boil on a no-oil fasting day is perfectly legitimate, and it delivers the kind of bold, high-protein meal that makes fasting sustainable.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine — shellfish always permitted)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 1 kg large shrimp, shell-on (do not peel — the shells protect the flesh and add flavor to the broth)
- 6 small red or Yukon Gold potatoes, halved (or quartered if large)
- 4 ears of corn, shucked and broken in half
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 3 bay leaves
- 2 tablespoons Old Bay seasoning (or substitute: 1 tablespoon paprika, 1 teaspoon celery salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne, 1/2 teaspoon mustard powder)
- 1 tablespoon whole black peppercorns
- 1 tablespoon sea salt
- 2 lemons, halved (half for the pot, half for squeezing at the table)
- Large pot of water (about 5 liters)
- Fresh parsley, chopped, for serving
- Lemon wedges, for serving

METHOD

1. Bring the water to a rolling boil in your largest pot. Add the salt, Old Bay seasoning, peppercorns, bay leaves, smashed garlic, quartered onion, and the juice of one lemon (throw the squeezed halves into the pot too). Let this boil for 5 minutes to build the flavor base.

2. Add the potatoes. Boil for 12-15 minutes until they are nearly tender when pierced with a knife — they should still have a slight firmness at the center.

3. Add the corn. Boil for 5 minutes.

4. Add the shrimp. Boil for exactly 3 minutes — no more. The shrimp are done when they turn pink and curl into a loose C shape. A tight curl means overcooked.

5. Drain everything immediately. Dump onto a large platter, a sheet pan, or directly onto a newspaper-covered table. Scatter with chopped parsley and serve with lemon wedges and extra Old Bay on the side.

6. Eat with your hands. Peel the shrimp at the table. The seasoned broth clinging to the shells is half the flavor.

NOTES

- Old Bay seasoning is the traditional choice and is fasting-compliant (check the ingredients — it is just spices). If unavailable, the substitute blend listed above gets you close.
- Shell-on shrimp are non-negotiable here. Peeled shrimp boil into flavorless rubber. The shells protect the flesh and the act of peeling at the table is part of the experience.
- Save a cup or two of the boiling liquid before draining. It makes an excellent drinking broth, or use it to boil rice for another meal.
- Add smoked sausage? Not during a fast. But the shrimp, corn, and potatoes are more than enough on their own.